Just the name sounds like summer, doesn’t it? It’s super-easy to make (or as Brüno, who I just saw at the movies would say: uber-easy), vegetarian, healthy, simple and cheap. Let’s go!
Ingredients (for 4 servings):
- 125 g toast (approximately 5 slices)
- 50 ml vegetable stock
- 240 g canned / strained tomatoes
- 25 ml olive oil
- 2 cloves of garlic
- 1 cucumber
- 1 bell pepper
- 1/2 onion
- red wine vinegar
Rip up the toast and let soak in the vegetable stock for a while.
Chop up the cucumber, bell pepper and onion. Toss them in a blender. Add garlic, strained tomatoes and olive oil. Blend them all to a frothy pulpy mix, not too liquid. Spice up with mixed crushed pepper, red wine vinegar and Tabasco (careful with this one – it seeps in more than you think at first!). Set the mix in the fridge to cool.
Heat some oil in a pan, then roast the toast (hihi) till it’s crispy and golden-brown.
Fill the “soup” in soup bowls, sprinkle with roasted toast, serve, enjoy.
Little note on the side: you might want to roast the onions beforehand as well, or at least make sure the person in bed with you that night eats this as well. Because the raw onion breath in the morning – phew!